Ingredients for 4
4 spring onions
Olive oil
400g fresh spinach
1 whole nutmeg, for grating
1 lemon
4 muffins
8 small free-range eggs
100g thinly sliced smoked ham
For the hollandaise sauce:
100g unsalted butter
2 large free-range egg yolks
1 teaspoon Dijon mustard
White wine vinegar
The Recipe
1. Preheat the oven to 180°C
2. Chop and finely dice the spring onions and put them in a large frying pan over medium-low heat with a drizzle of oil.
3. Add the spinach with a dash of grated nutmeg and a good pinch of sea salt and black pepper. Cook until wilted and any excess water has evaporated, then add a squeeze of lemon juice and keep warm.
4. To make the hollandaise sauce, melt the butter in a small saucepan. Put the egg yolks in a heatproof bowl over a gently boiling saucepan of water and whisk in a tablespoon of lemon juice and mustard.
5. While constantly whisking (but very slowly), pour the melted butter into the egg mixture until well combined, adding a splash of water to thin if necessary. Incorporate a touch of vinegar and season to perfection.
6. Turn off the heat and keep warm above the saucepan of water, stirring occasionally and thinning out with a splash of water.
7. Warm up the muffins in the oven.
8. Meanwhile, push cling film into a cup (watch the video for a visual description), then crack 2 eggs into it. Bring the sides up, release the air, twist and tie a tight knot to form an egg parcel. Easy!
9. Repeat with the remaining eggs (a dash of truffle oil, a splash of Tabasco or some fresh herbs can be added to your "packets" for extra flavor).
10. Poach the egg "packets" in simmering water for 8 minutes and 30 seconds. To check if they are cooked, remove one with a spoon and gently press - use your instinct.
11. Cut the hot muffins in half and delicately distribute the spinach and ham on top. Unwrap the poached eggs and place them on top, pour a tablespoon of hollandaise sauce on each, then crack the eggs and enjoy.
To vary the pleasures, Jamie Oliver reveals in a video 5 foolproof recipes:
